EXTENDING THE SHELF LIFE OF LOW SALT WHITE SOFT CHEESE BY MODIFIED ATMOSPHERE PACKAGING AND ULTRAVIOLET USAGE.

CHEMICAL, MICROBIOLOGICAL AND ORGANOLEPTIC PROPERTIES OF TALLAGA CHEESE FLAVOURED WITH ERUCA SATIVA PLANT JUICE EXTRACT AND OIL

CANNED BABY FOODS

EVALUATION OF FISH CAKES PROCESSED FROM BISSARIA FISH (Atherina hepsetia)

UTILIZATION OF SOME MILK BY-PRODUCTS AND CHICKPEA FOR PREPARING WEANING FOODS